Ceviche de Bacalao, Mexican Style

Ingredients
1 lb bacalao
5-6 limes
1 tomato, diced
1 green bell pepper, diced
1/4 t. salt
1/4 t. pepper
1/2 t. oregano flakes
2 or 3 canned jalapeno peppers, chopped
2 T. white vinegar
1 medium onion, finely chopped
1/2 cup extra virgin olive oil

Directions
1. Wash the fish in a shallow casserole dish under a very slow stream of running water for at least 4 hours (alternatively soak in a gallon of water for 12 hours, changing the water once or twice during that time).
2. Dice the fish approximately 1/2 inch pieces.
3. Marinate in freshly squeezed lime juice in the refrigerator 24 hours, turning it once after the first 3 hours.
4. Add remaining ingredients and store compactly in pickle jars in the refrigerator (good at least 10-12 days, I like it better after a few days).
5. Serve garnished with green olives and with avocado. You may serve it atop your regular undressed salad, dressing it all with olive oil and white vinegar.
6. Accompany with toasted bread and or your favorite chips. Beer or white wine to wash it all down.

The resulting mixture should have quite a bit of excess liquid which itself can be drunk in a glass (and even spiked with vodka).

Peruvian Touch
Alternately, the Peruvians also include freshly grated ginger in the mix. Might add a tablespoon of that next time.